Wednesday, August 9, 2006

Herbed Pork Roast & Creamy Mushroom Gravy
Dear Jerry,

They'll wonder if company is coming when they get a glimpse of this special (and easy) supper tonight.


Herbed Pork Roast & Creamy Mushroom Gravy
from Campbell's Kitchen

Prep Time: 10 min. - Bake Time: 1 hr. 30 min. - Stand Time: 10 min.



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Ingredients:
1 tsp. each minced fresh rosemary, parsley and thyme or 1/4 tsp. each dried rosemary, parsley flakes and thyme leaves, crushed
1 clove garlic, minced
2 1/2- to 3-lb. boneless pork loin roast
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1/2 cup water


Directions:
1. Stir together the rosemary, parsley, thyme and garlic in a small bowl. Cut small slits into the surface of the roast with a knife. Stuff the herb mixture into the slits. Place the roast in a roasting pan.
2. Bake at 325°F. for 1 hour 30 minutes or until cooked through but slightly pink in center. Remove the roast from the pan and let stand 10 minutes.
3. Stir the soup into the pan drippings in the roasting pan. Gradually stir in the water. Cook and stir over medium heat until the mixture is hot and bubbly. Serve the pork with the gravy. Serves 8.


kitchen clip

Slice any leftover roast and reheat in barbecue sauce to tuck into sandwich buns for lunch tomorrow.


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food for thought

Tis not the meat, but the appetite makes eating a delight. -Sir John Suckling


Campbell's Kitchen
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Campbell Soup Company
Camden, NJ U.S.A. 08103-1701